Photo: Ropa Vieja Recipe
Ingredients
- 2 1/2 pounds skirt steak
- 1/8 cup pickled garlic
- 1 small Spanish onion, sliced
- 1 cup cold water
- 1 (24-ounce) canned, whole peeled tomatoes
- 1-ounce brown sugar
- 2 tablespoons lime juice
- 1/2 cup red wine
- 1/2 cup ground cumin
- 3 ounces dried ancho chili puree
Directions
Brown both sides of skirt steak in a pan over medium-high heat.
Combine all ingredients in saucepan, except for the puree. Cover and simmer for 4 hours.
With spoon, break up meat while cooking. Add more liquid, if necessary.
Add the puree into the liquid during the last 15 to 30 minutes.
Serve hot in bowls.
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By gshiffrar_12734473
Atlanta, 49
on March 13, 2010
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this is a bit different -- i use a lot less cumin by adding it in the last few minutes. cumin loses a lot of flavor if you cook it for an hour. just a tablespoon in the last 15 minutes will do fine. cumin is really cheap in latin and indian markets.
pickled garlic is easy to make. you heat some vinegar to boiling and add the garlic return to a boil and then remove and let it sit overnight or longer. pickling is very easy -- and you can pickle just about anything at home and its a lot more flavorful.
ancho chiles are usually whole and dried, in latin markets you can find them in bags or in bins where you can buy them by the pound. they are kind of black and wrinkly. i think they are the same as poblanos. i usually use spanish paprika -- pimenton in latin markets. the anchos give it a different depth.
By laura.hayes_124...
Chicago, 52
on December 22, 2009
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I was very pleased with how this turned out! I used MUCH less cumin than the 1/2 cup listed in the recipe, and I added more onion, along with some bell pepper and jalape?o. If you are not a veggie lover, this recipe is great as is. Served it with black beans and rice... so tasty and simple.
By cynjrana_12084216
Woodside, 72
on October 21, 2009
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Is this ancho chili the same thing as green chili peppers? can someone help
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